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Preheat oven to 400F. Place the squash on a baking tray and drizzle olive oil and season with salt and pepper. Bake the butternut squash for 30 minutes. Leave to cool.
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Make the dressing by mixing all the dressing ingredients.
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Remove the stalk from the kale and cut into bite sizes and put in a bowl. Sprinkle lemon juice and salt; massage for about 5 minutes.
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Add butternut squash and blueberries and toss together with the dressing.